New this month
Get the Allrecipes magazine

Wedding Cake

"This is a very simple moist white cake. It works best if all of the ingredients are at room temperature."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 264 cals
Original recipe yields 24 servings (1 - 9x13 inch pan or 1 - 10 inch Bundt pan)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
  2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
  3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

Nutrition Facts


Per Serving: 264 calories; 11.3 g fat; 37.5 g carbohydrates; 3.8 g protein; 79 mg cholesterol; 99 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 136
  1. 157 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I've made this cake several times & I always get rave reviews. Here are some changes I've made though.... Add 1/2 tsp. salt Add 1/8 Lemon extract Add 1-2 tsp. Almond extract I add the above in ...

Most helpful critical review

I was initially optimistic when I read the ingredient list for this recipe, however, it was a bit of a disappointment. To its credit, it was a very moist dense cake. The things that I didn't l...

Most helpful
Most positive
Least positive
Newest

I've made this cake several times & I always get rave reviews. Here are some changes I've made though.... Add 1/2 tsp. salt Add 1/8 Lemon extract Add 1-2 tsp. Almond extract I add the above in ...

I am making my own wedding cake and thought I would try a few out for the big day. I love this cake so much. Not too sweet, super easy to make anyone can make it. The cooking time is pretty ex...

Okay, to be fair to this cake I am amending my original review, but am only increasing the rating to 4 stars because of the need to revise the recipe. I made this cake again with a few addition...

I made this cake for my brother's wedding 2 weeks in advance (froze it right out of the oven) and the ENTIRE cake got eaten (not a matter of servings - there was plenty). I got SO many complime...

I was initially optimistic when I read the ingredient list for this recipe, however, it was a bit of a disappointment. To its credit, it was a very moist dense cake. The things that I didn't l...

This was a nice cake. I have been testing lots of different white cakes to decide what I'd like to use for my wedding cakes. This is one of the finalists! It has a nice sweet flavor that's not o...

the texture is similar to pound cake. i like it because it is easier to cut whereas the other cakes i tried tend toi crumble more when i cut them. the flavor is bland, so i added 1/4 tsp. orange...

This cake was nothing like wedding cake at all. It was way too dense and not very light as wedding cake should be. This cake is more like a pound cake and would be good baked in a smaller pan ...

I did make some changes: 2 1/4 c cake flour, used 1/2 butter and 1/2 shortening + 1T water, added 1 t almond extract and 3/4 t salt. I separated the eggs and whipped the whites to soft peaks be...